Thesis:

Using saffron petals extract in the formulation of watermelon peel jam and evaluating physicochemical and sensory characteristics

Abstract(include summary, goals, executive ways and results): In this Research, effect of adding saffron petals extract were examined respectively at four levels(0, 5, 10 and 15 percent) in three repetions in a factorial experiment in a completely randomized design by SAS soft ware on physicochemical, antioxidant, phenolic compounds, sensory ( 5-point hedonic) features, viscosity and color parameters of enriched watermelon peel jam, and its changes were compared with the control sample. Extraction was done by percolation method. Results demonstrated that Inconjunction with pH and acidity sample containing the highest concentration (15%) had high acidity and pH lower than the other samples. Antioxidant activity and phenolic copounds samples containing extract Was significantly greater than control watermelon peel jam. Most of the antioxidant activity, about 80% was abserved in sample containing the highest concentration (15%). The total amount of phenolic compounds in sample (15%) was 36 mg of Gallic acid in in 100 ml of the extract. By addition of extract viscosity of sample decreasedas the highest viscosity of the control sample and the lowest viscosity of the sample with the highest concentration (15 percent). Effects of saffron petals extract on colored index of sample was significant, as with increasing extract concentration indicator L* and b* decrease and indicator a* in sample containing concentration 5% is the lowest level and the highest amount related to the sample containing the highest concentration (15%). Sensory characteristics evalution also showed that acceptability of sample increase with an increase in concentration of extract. Keywords: jam, watermelon peel, saffron petals, functional compounds

Keywords: jam, watermelon peel, saffron petals, functional compounds